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Morning @Carolina Q :
I was able to carry the pizza by myself (though Kathy & MomT did help eat it)...the whole OBR experience was a bit overwhelming but totally worth the effort (my "butt" was REALLY dragging by Saturday).

Morning All:
@EggNorth - Thanks...will do!
@LetsEat - Thanks...I have been accused of "over planning" at times...more pics later
@Wolfpack - Thanks...I know we are in for some good eating (I did one for New Years, but only aged for 19 days...l wa…

Morning @mEGG_My_Day :
I agree with @jeffwit...I've been using RD (Tampa) for a few years & have been very satisfied with the quality & variety (and PRICE) for everything I've gotten there...If you have a vacuum sealer the larger quantities…

Morning All:
Thank you for the comments --
Theopan -- I agree that the sword full of meat does look cool
Botch -- The new gasket is because it is a new base section, the other one has had a crack for about a year & I finally got time to repla…

Morning All:
stv8r -- thanks, will definitely have a few McMuffins!
Brandon -- thanks, I usually do at least 4 loins per year as we go through it pretty quickly!
blastinq -- thanks, it is definitely worth doing!
Jim -- thanks, we will be there n…

Morning Ikapiqian:
Yes I would do them again, but with some changes...the tenderloin my wife picked up was one with some sort of herb mixture on it...I would buy a plain tenderloin so I could brine it first to make sure it stayed moist as they were…

Morning Brisket_Fanatic:
I used a Publix sourdough French Bread loaf that is pretty "crusty"...I do scoop out some bread to help the tenderloins fit better so there isn't a lot of bread to get soggy, but even so it is still reasonably dry (not sogg…

Morning dmourati:
I soaked them in a 50/50 mixture of vinegar & water for a couple hours, then scrubbed in the mixture with a stainless scrub pad before washing thoroughly in hot soapy water...dry by hand, then into 200 degree oven for an hour …